chicken tortellini salad recipe from cleveland cooking. Chicken, tortellini, vegetables, and a dressing
Dinner and Lunch Side Dishes

Easy Make Ahead Chicken Tortellini Salad

This is a very easy chicken tortellini salad perfect for a quick dinner or side dish! You can do multiple tasks at once to make the cooking process go faster. We love the freshness of the vegetables and the fresh pasta. I used a cheese filled tortellini but you can use whatever filled tortellini you like. Make it your own!

The chicken

Cutting the chicken on the bias is not difficult at all. This technique is basically butterflying the chicken. After butterflying, just finish cutting all the way through and you end up with two pieces. You then take the two pieces and place them between two pieces of plastic wrap. Using a meat tenderizing mallet, pound the chicken so it is this but not torn. Repeat this for all the pieces of chicken you are using.

Place a large piece of aluminum foil onto a baking sheet. Then place your chicken on the large piece of aluminum foil. Season well with the salt and pepper. Place another piece of aluminum foil on top and fold the sides up to form a tight seal. This is the beginning of the chicken tortellini salad in the oven! Bake the pork for about 20 minutes at 375 degrees F or until the chicken reaches 165 degrees F.

The dressing and the tortellini

Super easy! Just combine all of the ingredients and mix! You can use a cruet or whisk it all together in a bowl. Boil the tortellini as directed with the manufacturer’s instructions.

Bringing the chicken tortellini salad together

The sliced vegetables, the dressing, and the cooked tortellini all get combined together. Toss the salad gently to ensure the tortellini does not break down.

The salad would go well with the butternut squash soup recipe!

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chicken tortellini salad recipe from cleveland cooking. Chicken, tortellini, vegetables, and a dressing

Chicken Tortellini Salad

This is a very easy chicken tortellini salad perfect for a quick dinner or side dish! You will love the freshness of the vegetables!
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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 396 kcal

Ingredients
  

For the chicken:

  • 2 chicken breasts cut on bias
  • 2 tablespoons of olive oil
  • 1/2 teaspoon each of sea salt and cracked black pepper

Salad:

  • 1 pound of fresh tortellini
  • 1 medium onion sliced thin
  • 1 seedless cucumber diced
  • 1 yellow (or red or green) bell pepper diced
  • 1/2 pint (or more) of red grape tomatoes sliced in half

For the dressing:

  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1 tablespoon of dijon mustard
  • 1 teaspoon of honey
  • 1/2 teaspoon each of sea salt and cracked black pepper

Instructions
 

  • Preheat the oven to 375 degrees F and bring a pot of water to boil for tortellini.
  • While water is heating up, cut up onion, cucumber, grapes, and tomatoes. When water comes to a boil, cook tortellini until desired texture. Fresh pasta tends to cook faster and may float when done. Drain tortellini and set aside.
  • While tortellini is cooking, place chicken on a foil lined baking sheet and mix with olive oil, salt and pepper. Cover with another piece of foil and crimp edges. Bake for 20 minutes or until chicken reaches 165 degrees F. When done and cooled, cut into bite sized pieces.
  • Combine all dressing ingredients in a bowl, mason jar, or cruet and mix well.
  • In a large bowl combine cut up vegetables, chicken, tortellini, and dressing in a bowl and mix well. Serve right away or let it chill in the refrigerator. An option is to serve with shredded parmesan cheese.

Nutrition

Serving: 8 servingsCalories: 396kcalCarbohydrates: 29gProtein: 15gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 40mgSodium: 578mgPotassium: 178mgFiber: 3gSugar: 4gVitamin A: 103IUVitamin C: 30mgCalcium: 96mgIron: 2mg
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